Grilled Pineapple with Rum Sauce is an easy and delicious no bake dessert that’s perfect for summer! Sweet grilled pineapple slices are topped with a scoop of vanilla ice cream and luscious rum sauce.
When it comes to summer desserts I’m all about making things that don’t have to go in the oven. My one exception is this gluten free peach crisp. When the Colorado peaches hit the stores I can’t resist. Aside from that, it’s ice cream, no bake or grilled desserts.
Today I’m sharing an easy dessert recipe that is made on the grill, Grilled Pineapple with Rum Sauce. This was my first time making rum sauce and it won’t be the last! It’s sweet, with caramel and rum flavors running through it. It reminds me of the sauce you find on sticky buns or a pineapple upside down cake.
The grilled pineapple with rum sauce is delicious on it’s own, but when you add a scoop of vanilla ice cream on top of the pineapple ring and drizzle it with the sauce and a sprinkle of toasted almonds, it’s next level good!
Ingredients For Grilled Pineapple with Rum Sauce
- dark rum
- dark brown sugar
- butter (optional)
- vanilla ice cream
- toasted slivered almonds (optional)
How To Cut A Pineapple For Grilling
There are a couple ways your can cut a pineapple that work well for grilling. For both methods, start by cutting the top and bottom off of the pineapple so you have a flat surface to work with. Use your knife, a chef’s knife works great, and run it along the outer skin vertically to remove it.
To cut the pineapple into rounds like it did, place the pineapple on it’s side and cut it crosswise into 3/4 – 1 inch slices. To remove the core in the middle use either a pineapple corer, round cookie cutter or a paring knife to cut it out. This will give you pineapple rings.
The other method is to again lay the pineapple on it’s side and cut along the core to remove big slabs of the flesh. From here you can cut them into spears or smaller slabs. Be sure to keep them 3/4 – 1 inch thick and make sure they are large enough so that they won’t fall between the grill grates.
How To Make Grilled Pineapple With Rum Sauce
Once you have your pineapple cut using the steps described above, preheat your grill to 400° F. Make sure the grates are cleaned and oiled well. You don’t want your pineapple tasting like last night’s hamburger.
While the grill preheats combine the brown sugar, rum, cinnamon, pinch of salt and butter, if you’re using it, in a small saucepan. Stir everything together and bring the mixture to a boil.
Once boiling turn the heat down to medium-low and let it simmer until it’s reduced and thick enough to coat the back of a spoon. This will likely take about 5 minutes give or take. Remove the sauce from the grill and pour it into a bowl or jar. I recommend a jar for easy storage of any leftovers.
Once the grill has pre-heated, brush the pineapple rings with a little oil or melted butter and place them on the grill. Grill for 2-3 minutes or until it’s golden brown with grill marks, then flip it over and grill another 2-3 minutes. Remove the pineapple from the grill.
Serve the grilled pineapple on plates topped with a scoop of vanilla ice cream and drizzled with some of the rum sauce. If you want a crunchy element added to this dessert, sprinkle on some toasted slivered almonds.
Frequently Asked Questions
If you don’t have rum or don’t want to use it, I would recommend that you make a caramel sauce instead. It will have a similar taste and consistency, but without the alcohol.
Yes. The sauce is made the same way with or without the butter. The butter simply adds richness and butter flavor. If that isn’t important to you feel free to omit it.
Whipped cream or whipped cream with a little cinnamon in it would be delicious. For a dairy free option try a coconut based ice cream, coconut whipped cream, or toasted coconut. You could also cut up the grilled pineapple into smaller pieces and put it on top of a slice of angel food cake or pound cake and then drizzle with the rum sauce.
More No Bake Desserts
- Grilled Peaches with Cinnamon Honey Ricotta
- Mini Lemon Cream Pies
- Coconut Cream Pie Parfaits
- Vanilla Cold Brew Coffee Popsicles
- Berry Swirled Cheesecake Ice Cream
- 1 pineapple, peeled and sliced into 6-8 rings with the core removed
- 1/2 cup dark rum
- 1/4 cup dark brown sugar
- 2 teaspoons butter (optional)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Vanilla ice cream and toasted slivered almond for serving on top of the pineapple.
- Preheat grill to 400° F. cleaning and oiling the grates well. Peel, cut and core the pineapple into 6-8 rings that are approximately 3/4 - 1 inch thick. Brush the pineapple rings lightly with oil or melted butter.
- While the grill preheats, combine the brown sugar, rum, cinnamon, butter (if using it) and pinch of salt. Bring the mixture to a boil and stir everything together. Reduce the heat to medium-low and let the sauce simmer until it's reduced and thick enough to coat the back of a spoon, about 5 minutes. Pour the sauce into a jar or serving bowl and set aside while the pineapple grills.
- Place the pineapple rings onto the grill and cover with the lid. Grill for 2-3 minutes or until they're golden brown and have grill marks, then flip them over and grill another 2-3 minutes.
- Remove the pineapple from the grill. Serve the pineapple with a scoop of vanilla ice cream, rum sauce and toasted slivered almonds on top.
Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 48mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 2g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.